Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

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Gennaro's stuffed porchetta

Roast pork with loads of crackling

  • Dairy-freedf
  • Gluten-freegf

Roast pork with loads of crackling

  • Dairy-freedf
  • Gluten-freegf

“Gennaro makes a mean porchetta – and trust me, if you like roast pork chops, you'll devour this ”

Serves 12

Cooks In4 hours 30 minutes plus cooling time

DifficultyNot too tricky

Jamie Cooks ChristmasPorkChristmasItalianMains

Nutrition per serving
  • Calories 672 34%

  • Fat 27.3g 39%

  • Saturates 8.1g 41%

  • Sugars 2.2g 2%

  • Protein 89.2g 178%

  • Carbs 13.4g 5%

Of an adult's reference intake

Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (3)

recipe adapted from

Jamie Cooks Christmas

Tap For Method

Ingredients

  • 3 kg boned higher-welfare shoulder of pork , butterflied and skin on
  • sea salt
  • freshly ground black pepper
  • For the stuffing
  • 2 onions , peeled and finely diced
  • olive oil
  • 200 g higher-welfare chicken livers , cleaned and roughly chopped
  • 200 g higher-welfare pork mince
  • 75 g pine nuts
  • 100 g raisins
  • ½ bunch fresh sage , leaves picked and roughly chopped
  • ½ bunch fresh flat-leaf parsley , leaves picked and roughly chopped
  • 1 wineglass red wine or mulled wine , plus a bit extra for the stuffing
  • 8 carrots

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (4)

recipe adapted from

Jamie Cooks Christmas

Tap For Ingredients

Method

  1. Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.
  2. Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.
  3. Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing.
  4. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.

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Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (8)

recipe adapted from

Jamie Cooks Christmas

Related video

Porchetta: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

FAQs

What's the difference between porchetta and porketta? ›

In the Upper Midwest porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

What is traditionally served with porchetta? ›

The best side dishes to serve with porchetta are roasted potatoes, grilled vegetables, polenta, mashed sweet potatoes, crispy green beans, stuffed shells, Caprese salad, blistered tomatoes, sautéed mushrooms, risotto, glazed carrots, garlic bread and caramelized onions.

What temperature should porchetta be cooked at? ›

Cook the porchetta to an internal temperature of at least 130°F depending on your preferred doneness, because continue to rise in temperature after leaving the oven. 5. Rest for at least 20 minutes before carving to allow the juices to redistribute, and use a serrated knife to make slicing easiest.

Why is my porchetta not crispy? ›

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

How do you cook store bought porketta? ›

How to Prepare the Porchetta
  1. Put the roast on the tray or pan in the oven. Sear the roast until it is golden brown. ...
  2. Continue to roast the porchetta until an instant read thermometer inserted into the center of the roast reads 145°F. This will take about 1.5 to 2 hours. ...
  3. After the porchetta has rested, slice and serve.

How do Italians eat porchetta? ›

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

How do you know when porchetta is done? ›

Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

Do Italians eat porchetta at Christmas? ›

Traditional Italian style porchetta - the traditional roast that Italians eat at Christmas. This is boned free range Tamworth pork loin and belly, stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape with delicious crackling.

Is porchetta served hot or cold? ›

Take the porchetta out of the oven and let cool at least 2 hours before cutting and serving. In most parts of Italy (Abruzzo excepted) porchetta is served cool or at room temperature. So if you can let it cool off even more, or cool it and serve it the next day, even better.

Can I cook porchetta ahead of time? ›

Leaving the porchetta to rest and absorb the spices for 48hr is a really important step to make sure the product will be perfectly crispy. It really adds to the texture and means it is therefore important to prepare ahead of time.

Do you cook porchetta on high heat first or last? ›

All-belly cut roasts evenly without drying out, making it practically impossible to overcook. An overnight rub with baking powder and salt to lower the pH and final blast of high heat ensures a crispier skin. The geometric symmetry of the porchetta makes it easy to carve and serve virtually identical slices.

What does vinegar do to pork crackling? ›

Wipe the outside of the skin with a wet vinegar cloth. This assists in drying out the skin and can also help minimize any pork odour.

How do you get really crispy crackling? ›

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

What cut of pork is porchetta made from? ›

The more traditional choice for porchetta is a pork loin, but since pork has gotten much leaner than it used to be back in the day, I prefer to use a pork butt roast instead. It's a more generously marbled cut of meat, which helps to keep the roast moist and flavourful through the long roasting period.

What cut of meat is porchetta made from? ›

Though you can make porchetta from a single cut of boned pork belly or shoulder, a combination of fatty belly and lean, tender loin – with the skin left on the belly for maximum crisp – offers the best of both worlds. You'll probably need to go to a butcher to make sure you get pieces of the right shape.

Why is my Porketta tough? ›

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry.

What does porchetta taste like? ›

Porchetta is a boneless pork roast that was created in central Italy. Porchetta, whether it be alone or with a sandwich is very savory. This means that it's more salty and spicy than it is sweet in flavor. Porchetta is salted during its creation and also has plenty of spices on it for maximum flavor.

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